Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

Enjoy a satisfying plate featuring crispy, buffalo-flavored chicken breast coated in a light almond flour crunch, accompanied by perfectly roasted broccoli and a cool, creamy ranch dip made from Greek yogurt. This balanced meal offers a punch of protein and flavor with every bite!

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NUTRITION

453kcal
Protein
45.5g
Fat
23.4g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Buffalo Sauce

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Non-Fat Greek Yogurt

1/2 tsp Dried Dill

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and brush lightly with buffalo sauce. Dredge the chicken in the almond flour mixture, ensuring an even coating.

  • 4

    Place the coated chicken on the baking sheet. Drizzle any remaining buffalo sauce on top.

  • 5

    In a separate bowl, toss the broccoli with olive oil, salt, and pepper. Arrange on another baking sheet.

  • 6

    Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the almond flour coating is crispy. Roast the broccoli for about 15-20 minutes until tender and slightly charred.

  • 7

    While baking, prepare the creamy ranch dip by mixing the non-fat Greek yogurt with dried dill and a pinch of salt and pepper.

  • 8

    Plate the crispy buffalo chicken alongside the roasted broccoli and serve with a side of creamy ranch dip.

Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken with Roasted Broccoli and Creamy Ranch Dip

Enjoy a satisfying plate featuring crispy, buffalo-flavored chicken breast coated in a light almond flour crunch, accompanied by perfectly roasted broccoli and a cool, creamy ranch dip made from Greek yogurt. This balanced meal offers a punch of protein and flavor with every bite!

NUTRITION

453kcal
Protein
45.5g
Fat
23.4g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Buffalo Sauce

1 cup Broccoli

1 tsp Olive Oil

1/4 cup Non-Fat Greek Yogurt

1/2 tsp Dried Dill

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and brush lightly with buffalo sauce. Dredge the chicken in the almond flour mixture, ensuring an even coating.

  • 4

    Place the coated chicken on the baking sheet. Drizzle any remaining buffalo sauce on top.

  • 5

    In a separate bowl, toss the broccoli with olive oil, salt, and pepper. Arrange on another baking sheet.

  • 6

    Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the almond flour coating is crispy. Roast the broccoli for about 15-20 minutes until tender and slightly charred.

  • 7

    While baking, prepare the creamy ranch dip by mixing the non-fat Greek yogurt with dried dill and a pinch of salt and pepper.

  • 8

    Plate the crispy buffalo chicken alongside the roasted broccoli and serve with a side of creamy ranch dip.